Air-Fried Eggplant & Chickpea Stuffed Portobellos with Pomegranate Glaze
Transform your dinner with air-fried eggplant and chickpea stuffed portobellos, topped with a tangy pomegranate glaze. A nutritious, flavor-packed meal!
Recipe Overview
Transform your dinner with air-fried eggplant and chickpea stuffed portobellos, topped with a tangy pomegranate glaze. A nutritious, flavor-packed meal!
Ingredients
- • large portobello mushrooms: 4
- • medium eggplant: 1, diced
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • olive oil: 2 tablespoons
- • garlic cloves: 2, minced
- • onion powder: 1 teaspoon
- • cumin powder: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • pomegranate juice: 1/2 cup
- • balsamic vinegar: 1 tablespoon
- • honey or maple syrup: 1 tablespoon
- • fresh parsley: 2 tablespoons, chopped
- • pomegranate seeds: 1/4 cup, for garnish
- • pine nuts: 2 tablespoons, toasted
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 Prepare the portobello mushrooms by removing the stems and gently scraping out the gills with a spoon. Set aside.
- 3 In a bowl, toss the diced eggplant with 1 tablespoon of olive oil, minced garlic, onion powder, cumin, smoked paprika, salt, and pepper. Transfer the seasoned eggplant to the air fryer basket and cook for 12 minutes, shaking halfway through, until tender and slightly crispy.
- 4 In a mixing bowl, combine the air-fried eggplant with chickpeas. Stuff each portobello mushroom cap with the eggplant and chickpea mixture.
- 5 Place the stuffed mushrooms in the air fryer basket. Drizzle with the remaining olive oil and cook for 10 minutes or until the mushrooms are tender.
- 6 Meanwhile, in a small saucepan over medium heat, combine the pomegranate juice, balsamic vinegar, and honey (or maple syrup). Simmer until the mixture reduces by half and thickens into a glaze, about 5 minutes.
- 7 Drizzle the pomegranate glaze over the cooked stuffed mushrooms. Garnish with chopped parsley, pomegranate seeds, and toasted pine nuts before serving.
Serving Suggestions
- • Serve these air-fried stuffed portobellos with a fresh green salad tossed in a lemon-tahini dressing for a balanced meal. The crispness of the salad complements the rich flavors of the stuffed mushrooms. For a beverage pairing, a light, chilled white tea or a sparkling water with a splash of lime would enhance the dish's freshness. A side of whole-grain quinoa or farro could also provide additional texture and nutrition, rounding out the meal beautifully.
Storage Tips
To store leftovers, place the stuffed mushrooms in an airtight container and refrigerate for up to 3 days. To reheat, place them back in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through. This method helps retain the crispy texture and fresh taste. For freezing, wrap each stuffed mushroom individually in foil, then place them in a freezer-safe bag. They can be stored in the freezer for up to a month. When ready to eat, thaw in the refrigerator overnight and reheat as mentioned above.
